Plant Foods for Human Nutrition

, Volume 47, Issue 1, pp 39–47 | Cite as

Anti-hypertensive substances in fermented soybean, natto

  • Akiko Okamoto
  • Hiroshi Hanagata
  • Yukio Kawamura
  • Fujiharu Yanagida


Natto is a traditional Japenese fermented food made by fermenting boiled soy beans withBacillus natto. Its contents of inhibitors against the angiotensin converting enzyme (ACE, EC3.4.15.1) were investigated. Relatively strong inhibitory activity (IC50:0.4 mg/ml, 11.8 inhibition units/g natto) was detected in natto extracts and the inhibitory activity observed in the viscous fraction was more potent than in the bean extract. Two groups of inhibitors in the viscous material, high and low molecular weight inhibitors, were resolved by dialysis test. The inhibitor of high molecular weight was a protein with low IC50 value (0.12 mg/ml). The two types of low molecular weight inhibitors were detected in ethanol extracts (IC50: 0.53 mg/ml and 0.95 mg/ml) and they were found to be stable over a wide range of pH and temperature up to 100°C. They were different in the mode of ACE inhibition. One is competitive, and the other noncompetitive against the hydrolysis of Bz-Gly-His-Leu by ACE.

Key words

Angiotensin converting enzyme (ACE) Fermented foods Hypertension Natto Reninangiotensin system 


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Copyright information

© Kluwer Academic Publishers 1995

Authors and Affiliations

  • Akiko Okamoto
    • 1
  • Hiroshi Hanagata
    • 1
  • Yukio Kawamura
    • 2
  • Fujiharu Yanagida
    • 1
  1. 1.Department of Brewing and FermentationTokyo University of AgricultureTokyoJapan
  2. 2.Ministry of Agriculture, Forestry and FisheryNational Food Research InstituteTsukuba, IbarakiJapan

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